Ingredients
Method
- Preheat the oven to 425 degrees Fahrenheit. Prepare a baking sheet with a silicone mat or cooking spray.
- Thinly slice tomatoes and chop basil and set aside.
- In a large bowl, whisk together dry ingredients: flour, baking powder, sugar, salt, black pepper, garlic powder and thyme.
- Add cut, cold butter to the flour mixture and cut the butter in using a pastry cutter. If you don't have a pastry cutter, you can also do this with pulsing everything together in a food processor. You want the butter to be nice and crumbly!
- Hollow out a circle in the middle of the flour mixture and add the egg and half and half. Whip egg and half and half together with a fork. Add the sliced tomato, parmesan cheese, cheddar cheese and chopped basil.
- Mix everything together with a spatula. The dough will be crumbly, so add a teaspoon of half and half as needed until it works in most of the dry ingredients, up to 4 teaspoons.
- Scrape the dough out of the bowl onto a prepared counter surface and knead. Press it into an 8-inch disk. If it's too sticky, add flour. If it's too dry, add more splashes of half and half. Cut dough circle into 8 pieces using a dough scraper or a serrated knife.
- Arrange them on the prepared baking sheet and into the oven they go! Bake at 425 for 20-22 minutes, until golden brown ontop. Enjoy, friends!
Notes
*Be as quick as you can working with the dough! Similar to biscuits, the less mixing, the better.
*Use COLD butter and cold half and half. Chop the butter ahead of time and then put back in the refrigerator until you are ready to use it. This helps make sure the butter stays crumbly and doesn't melt.
*Fresh is best! Tomatoes and basil can be grown or purchased at a farmers' market during the summer. If these are not in season for you, consider using sun dried tomatoes and dried basil. It will be delicious!
Tried this recipe?Let us know how it was!